So I've been drinking so many blends lately that it was nice to try this Petite Sirah (which is actually 4% Rubired--more about that later). According to Grape Creek's website, this wine is a dense purple "with a touch of garnet." It's not. It's garnet through and through.
The nose is pleasant. I've had a few wines lately that seemed to have no aroma at all. This is nice--blackberry, cocoa, a hint of espresso, the barest whisper of toasted oak. All as advertised on the website.
Lest you think I'm just copying from what's online--oh, I'm not. The website refers to this as, "the most moody and melancholy of red wines." And yeah, I don't even know what that means.
Even if I did know what it means, I wouldn't apply it to this wine, which has a jammy, lively, fruit forward quality, hints of almond, a moderate amount of tannins. And yes, a silky mouthfeel, as well.
I'd like to pair this wine with something smoky but not too heavy. A charcuterie plate, perhaps. Or maybe a pasta dish--mushroom and pancetta, pasta carbonara, butternut squash ravioli in a smoked gouda cream sauce. Or anything along those lines. The website mentions beef or venison stew, but I can't see that, at all.
So Rubired is a hybrid of two Portuguese grapes, Tinto Cao and Alicante Ganzin. It's only been around since the late 1958 and I think it's mostly used in blends, cheap rosé and grape juice. It originated in California, where I guess it's still mostly grown. I did read somewhere that it had been tried in Australia, but it wasn't very successful. Mostly, it's notorious for being utilized in something called Mega Purple, which is a concentrate used to enhance flavor and color in wines. I think Mega Purple might have been referenced (unfavorably) in one of the POUR DECISIONS books.
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